CN103436425B - Garlic vinegar oral liquid and preparation method thereof - Google Patents
Garlic vinegar oral liquid and preparation method thereof Download PDFInfo
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- CN103436425B CN103436425B CN201310354219.7A CN201310354219A CN103436425B CN 103436425 B CN103436425 B CN 103436425B CN 201310354219 A CN201310354219 A CN 201310354219A CN 103436425 B CN103436425 B CN 103436425B
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Abstract
The invention provides garlic vinegar oral liquid and a preparation method of the oral liquid. The ingredients of the oral liquid comprise: 0.18-0.22 part of garlic leaching liquor, 0.12-0.8 part of edible vinegar, 2-5 parts of garlic slices, and 3-5 g/100ml of xylooligosaccharide. The preparation method comprises the following steps: adding the garlic leaching liquor in the edible vinegar, fermenting at 25-30 DEG C for 3-7 d, adding the garlic slices to perform ageing to obtain garlic vinegar; filtering the garlic vinegar, using the xylooligosaccharide to blend the filtered garlic vinegar at the dose of 3-5 g/100ml, and pouring the liquid into a jar to obtain the oral liquid, wherein the garlic leaching liquor is obtained by placing garlic into tea water for 4-5 h, taking out the garlic, smashing the garlic with water according to ratio of 1:1 to be smashed into pastry garlic juice, and at last leaching the garlic liquid; dipping 20 parts of sorghum and 15 parts of corn in a water pool, adding 1-2 parts of yeast culture solution, performing diastatic fermentation for 7 d, mixing with 60 parts of bran and 5 parts of salt, adding 1-2 parts of acetic bacteria culture liquid to ferment for 20 d, filtering out the semi-finished vinegar, fumigating the semi-finished vinegar for 10 d, adding 2-5 parts of garlic slice to age, and at last obtaining the edible vinegar.
Description
Technical field
The present invention relates to nutraceutical product, the garlic of employing and the oral liquid of vinegar compound, have important adaptation value and market sale prospect.
Background technology
Xinjiang of China white skin planting garlic area is wide, output is high, but due to the intrinsic sharp flavor of garlic and alliaceous odor, make garlic usually can only be used as cooking condiment, the utilization of garlic is restricted.The development of Garlic vinegar oral liquid not only makes vinegar be provided with health-care effect, and adds the economic worth of garlic.Garlic is encyclopaedia allium garlic (Allium Sativum) bulb.Detection shows: containing protein 4.4g, fatty 0.2g, carbohydrate 23g, robust fibre 0.7g in every 100g garlic bulb, ash content 1.3g, moisture 70g, calcium 5mg, iron 0.4mg, VitB1 0.24mg, riboflavin 0.03mg, nicotinic acid 0.9mg, xitix 3mg and trace element-selenium, iodine, germanium zinc etc.Existing abundant nutrition, can play health care dietary function again.Garlicin wherein in garlic can kill various bacteria at short notice; Xitix in garlic, can stop the synthesis of carcinogens inferior ammonium nitrate, can also the growth of anticancer; Solarization element in garlic has hypotensive, effect such as prevention cardiovascular diseases etc.; Organic germanium can promote that human metabolism increases the keeping vigor of cell.
Vinegar, can desinsection, removing toxic substances, tart flavour can enter liver, has nourishing the liver, protects the effect of liver.Current result of study display, vinegar has certain functions of lowering blood-fat and reducing weight, there is certain therapeutic action to the coronary heart diseases and angina pectoris of person in middle and old age and hyperlipidemia simultaneously, the growth of pathogen enterobacteria in food can also be suppressed, dysentery can be prevented, to effects such as the adjustments of human physiological functions, vinegar becomes one of medication and all good drink of dietotherapy gradually from simple seasonings.Along with the continuous atrophy in soda pop market and the progressively segmentation of beverage market, leave a huge space, market to vinegar drink industry, healthy and fashion beverage progressively forms the main flow that beverage market is consumed, so health-care vinegar beverage just arises at the historic moment.Vinegar can promote the appetite of people, contributes to heatstroke prevention, relieves summer heat.Modern scientific research finds, the cerebral nerve maincenter of volatile matter and amino acid equalenergy stimulus people in vinegar, make digestion organs secrete a large amount of Digestive system, contribute to the enhancing of digestive function, therefore high temperature season edible high quality old vinegar can play appetizing, orectic effect.
The Searches of Patent Literature discloses: the domestic research about Garlic vinegar is shown in bibliographical information, but relevant Garlic vinegar oral liquid [take Garlic vinegar as raw material, adds xylo-oligosaccharide (super bifidobacterium), through allotment, and adopt ultra high temperature sterilization (UHTS), sterile filling finished product] research have no bibliographical information.
The working method of processing of the present invention, the garlic extraneous liquid that ferments, brewages, adds, garlic slice is added in the brewing process of vinegar, utilize the sour environment of vinegar, make the effective constituent of garlic in vinegar to greatest extent lixiviate out, there is important health-care effect.
Summary of the invention
The object of the invention is to: the Garlic vinegar oral liquid provided, that traditional fermentation combines with modernism, by the combination of various active material, not only containing original active substance in oral liquid, also there is unique health-care effect, the favor of human consumer will be subject to.
The object of the present invention is achieved like this: a kind of Garlic vinegar oral liquid and preparation method thereof, with parts by weight batching, implements step by step;
Prepared by Garlic vinegar oral liquid:
Batching is made up of garlic extraneous liquid 0.18-0.22 part, vinegar 0.12-0.8 part, garlic slice 2-5 part, xylo-oligosaccharide 3-5g/100ml;
Preparation: garlic extraneous liquid is added in vinegar, at 25-30 DEG C, fermentation 3-7d, after fermenting, adds garlic slice, carries out ageing and obtain Garlic vinegar, after filtering, allocating with xylo-oligosaccharide 3-5g/100ml, squeezes into that tank is interior, packing; Wherein garlic slice is allowanced for bark by garlic, obtains through slicing machine;
The wherein preparation of garlic extraneous liquid: garlic bulblet is placed in tea and soaks 4-5h, pull out, to add water the garlic juice that mashes by 1:1, suction filtration, obtains garlic extraneous liquid; Wherein tea by 100g tealeaves, add 2L water, at 85 ~ 95 DEG C, boil 5min, leave standstill 10min, namely filter acquisition;
The wherein preparation of vinegar:
Raw material by Chinese sorghum 3-20 part, wheat bran 9-60 part, corn 5-15 part, salt 2-5 part form;
Preparation: Chinese sorghum 20 parts, corn 15 parts are immersed in pond, add yeast culture liquid 1-2 part, at constant temperature 30-50 DEG C, diastatic fermentation, time 7d, all releases the juice fermented, and admixes 60 parts, wheat bran, salt 5 parts, add acetic bacteria nutrient solution 1-2 part, abundant stirring, the fermentation of 30-35 DEG C, time 20d, fermentation materials, every day stirs once, and gland places 4-5d, then pours in pond to add water and drench work in-process vinegar, smoked unstrained spirits process 10d is carried out to work in-process vinegar, adds garlic slice 2-5 part and carry out " winter drags for ice, summer dog days " ageing.
The present invention makes garlic extraneous liquid and vinegar by oneself, and in addition science preparation, product reaches technology for detection index: brown clarified liq, and have garlic fragrance and the peculiar fragrance of fermentation vinegar, taste is pure; Be rich in high nutritive value for safe healthcare food, show technical progress.
Embodiment
Below in conjunction with embodiment, invention is described further.
Embodiment
Produce vinegar craft flow process; → smoked unstrained spirits → ageing (adding garlic slice) → filtration clarification → ultra high temperature short time sterilization → finished product is drenched in Chinese sorghum → pulverizing → material moistening → steaming → saccharification → zymamsis (adding distiller's yeast) → acetic fermentation acetic bacteria → leaching.
Produce garlic extraneous liquid technical process; Soak → pull out the garlic juice → suction filtration → garlic extraneous liquid that mashes that adds water in garlic bulblet → tea.
Production Garlic vinegar oral liquid technical process: vinegar → garlic extraneous liquid → ageing (adding garlic slice) → filtration clarification → allotment (adding xylo-oligosaccharide) → ultra high temperature short time sterilization → sterile filling → inspection → finished product.
1) preparation method of yeast culture liquid: yeast is inoculated in the wort of 10 ° of Brix and the complex medium of agar preparation and carries out slant culture, cultivate 18h at 30 DEG C, so repeat 1 time, obtain yeast culture liquid.
2) preparation method of acetic bacteria nutrient solution: acetic bacteria is inoculated into sugar 1%, on slant medium that yeast extract paste 1%, dehydrated alcohol 3%, agar 2% are made into, 72h is cultivated in concussion at 32 DEG C; Inoculate in the liquid nutrient medium of sugar 0.3%, yeast extract paste 1%, dehydrated alcohol 4% preparation, at 30 DEG C, cultivate 24h, so repeat 1 time, obtain acetic bacteria nutrient solution.
3) Chinese sorghum 20 parts, corn 15 parts are immersed in pond, add yeast culture liquid 1.5 parts, carry out diastatic fermentation through constant temperature 40 DEG C, fermentation time, with 7d, obtains pickle liquid.
4) all released by the juice fermented, admix 60 parts, wheat bran, salt 5 parts wherein, add acetic bacteria nutrient solution 1.5 parts, after fully stirring, then ferment at the temperature of 32 DEG C, time 20d, obtains vinegar unstrained spirits.
5) material will fermented, fully stirs once every day, and gland places process 5d, obtains after-ripening vinegar unstrained spirits.
6) all pour the material stirred in pond into and add water (every 100 jin of materials add water 300-350 jin) and drench work in-process vinegar.
7) carrying out smoked unstrained spirits process 10d again to drenching the work in-process vinegar, obtaining former vinegar.
8) the vinegar liquid prepared is carried out " winter drags for ice, summer dog days " ageing (being placed on by vinegar in outdoor cylinder, except lid lid when raining, blow, through weather exposure dog days one winter), obtain Garlic vinegar.
9) add in vinegar 0.5 part by garlic extraneous liquid 0.20 part, at 30 DEG C, fermentation 7d, adds garlic slice 3 parts again and carries out ageing (being placed on by vinegar in outdoor cylinder, except lid lid when raining, blow, through weather exposure dog days one winter), obtain finished product Garlic vinegar after fermenting.
10) vinegar liquid ageing gone out passes through to filter, carry out filling with xylo-oligosaccharide 3-5g/100ml allotment.
11) finished product Garlic vinegar oral liquid is squeezed in tank, carry out packing, the bottled 10ml/ bottle of oral liquid, take mode: sooner or later respectively once, one time 10ml is oral.
Product of the present invention meets the company standard of Changji Hui Autonomous Prefecture, Xinjiang quality inspection establishment, is Q/XZZ0049S-2013 " Garlic vinegar oral liquid ".
Product key index:
Oranoleptic indicator: brown clarified liq, have garlic fragrance and the peculiar fragrance of fermentation vinegar, taste is pure.
Physical and chemical index: total acid (with acetometer)=4.06g/100ml, fixed acid (in lactic acid)=1.34g/100ml, garlicin >=0.5mg/100ml, soluble saltless solid=8.1g/100ml, VE=0.57mg/100ml, VA=0.52mg/100ml, V B1=0.13mg/100ml, V B2=2.18mg/100ml, V B6=1.29mg/100ml, total VC=609mg/100ml, plumbous < 0.1mg/L, arsenic < 0.2mg/L, aflatoxin B1 < 5 μ g/kg, Sodium Benzoate (in phenylformic acid)=0.09g/kg, free mineral acid does not detect.
Microbiological indicator: total number of bacterial colony < 1 (cfu/ml); Coliform < 3 (MPN/100ml); Pathogenic bacterium do not detect.
Claims (4)
1. a preparation method for Garlic vinegar oral liquid, is characterized in that: with parts by weight batching, implement step by step;
Prepared by Garlic vinegar oral liquid: preparing burden is made up of garlic extraneous liquid 0.18-0.22 part, vinegar 0.12-0.8 part, garlic slice 2-5 part, xylo-oligosaccharide 3-5g/100ml;
Preparation: garlic extraneous liquid is added in vinegar, at 25-30 DEG C, fermentation 3-7d, after fermentation, adds garlic slice, carries out ageing and obtain Garlic vinegar, after filtering, allocating with xylo-oligosaccharide 3-5g/100ml, squeeze into that tank is interior, packing and get final product;
The wherein preparation of garlic extraneous liquid: garlic bulblet is placed in tea and soaks 4-5h, pull out, to add water the garlic juice that mashes by 1:1, suction filtration, garlic extraneous liquid; Wherein tea by 100g tealeaves, add 2L water, at 85 ~ 95 DEG C, boil 5min, leave standstill 10min, namely filter acquisition;
The wherein preparation of vinegar: by Chinese sorghum 20 parts, corn 15 parts immerses in pond, add yeast culture liquid 1-2 part, at constant temperature 30-50 DEG C, diastatic fermentation, time 7d, the juice fermented all is released, admix 60 parts, wheat bran, salt 5 parts, add acetic bacteria nutrient solution 1-2 part, abundant stirring, at the temperature bottom fermentation of 30-35 DEG C, time 20d, by the material fermented, every day stirs once, gland places 4-5d, pouring in pond adds water again drenches work in-process vinegar, smoked unstrained spirits process 10d is carried out to work in-process vinegar, add garlic slice 2-5 part and carry out that " winter drags for ice, summer dog days " ageing, it is described that " winter drags for ice, summer dog days " for vinegar is placed in outdoor cylinder, except raining, when blowing outside lid lid, through weather exposure dog days one winter.
2. preparation method according to claim 1, is characterized in that: the garlic slice of preparation is allowanced for bark by garlic, obtains through slicing machine.
3. preparation method according to claim 1, is characterized in that: be inoculated in by yeast in the wort of 10 ° of Brix and the complex medium of agar preparation and carry out slant culture, cultivate 18h, so repeat 1 time, obtain yeast culture liquid at 30 DEG C.
4. preparation method according to claim 1, is characterized in that: acetic bacteria is inoculated into sugar 1%, on slant medium that yeast extract paste 1%, dehydrated alcohol 3%, agar 2% are made into, 72h is cultivated in concussion at 32 DEG C; Inoculate in the liquid nutrient medium of sugar 0.3%, yeast extract paste 1%, dehydrated alcohol 4% preparation, at 30 DEG C, cultivate 24h, so repeat 1 time, obtain acetic bacteria nutrient solution.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103881889B (en) * | 2014-03-26 | 2015-04-15 | 金乡县大蒜研究所 | Method for preparing garlic vinegar by using biological fermentation method |
| CN104643240A (en) * | 2015-01-26 | 2015-05-27 | 黄汉森 | Garlic vinegar-flavored drink |
| CN104757207B (en) * | 2015-04-02 | 2018-01-12 | 谢永林 | Garlic tea and preparation method thereof |
| CN104996947B (en) * | 2015-07-29 | 2018-11-13 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of original sugarcane vinegar pickled products |
| CN105595307A (en) * | 2015-10-29 | 2016-05-25 | 宁远平 | Allicin emulsion for dietary therapy, and preparation method thereof |
| CN107007727A (en) * | 2016-09-13 | 2017-08-04 | 向兴中 | A kind of de- enzyme garlic preparation for treating diarrhoea |
| CN107177472A (en) * | 2017-06-07 | 2017-09-19 | 王亚宽 | A kind of method for brewing vinegar |
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| CN102894317A (en) * | 2012-07-02 | 2013-01-30 | 山西清徐王氏醋业有限公司 | Production technology of vinegar-pickled garlic, and garlic vinegar and the vinegar-pickled garlic obtained by the production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102894317A (en) * | 2012-07-02 | 2013-01-30 | 山西清徐王氏醋业有限公司 | Production technology of vinegar-pickled garlic, and garlic vinegar and the vinegar-pickled garlic obtained by the production technology |
Non-Patent Citations (2)
| Title |
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| 大蒜醋的制备;田迪英等;《中国调味品》;20050430(第4期);38-41页 * |
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